St. Patrick's Day Truffle Fudge

• 3 cups chocolate chips semi-sweet
• 1 cup white chocolate chips
• 4 tablespoons butter
• 3 cups powdered sugar
• 1 cup irish cream liqueur
• 1 1/2 cups nuts lightly toasted and chopped
• 1 cup chocolate chips semi-sweet
• 1/2 cup white chocolate chips
• 4 tablespoons irish cream liqueur
• 2 tablespoons butter

1. Coat a 8x8 inch brownie pan with cooking spray or grease with butter.
2. Melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter In the top half of a double boiler until soft enough to stir.
3. Stir in the powdered sugar and Irish cream until smooth.
4. Stir in nuts.
5. Use a spatula to transfer mixture in the prepared pan and lay a sheet of plastic wrap over top, press and smooth top down.
6. In the same top half of a double boiler melt remaining chocolates until soft.
7. Remove from heat and with a fork stir in the butter and Irish cream until well mixed and smooth
8. Spread topping over cooled fudge with a knife.
9. If you want a smooth top, place plastic wrap over the top.
10. Refrigerate until firm, at least 2 hours or overnight.
11. This fudge can be frozen very well.

chocolate chips, white chocolate chips, butter, powdered sugar, irish cream liqueur, nuts, chocolate chips semisweet, white chocolate chips, irish cream liqueur, butter

Taken from recipeland.com/recipe/v/st-patricks-day-truffle-fudge-51941 (may not work)